Consider ground water extraction first:
If its ground water extraction that is causing a 1 mm per year rise in sea level, and the water is being drawn from aquifers comprising 1 % of land area, and the average porosity is 1 %, and sea surface to land surface ratio is 7:3 then:
Not exact matches
It's a decent middle
ground, he says,
if you don't want to waste precious
water and can't afford to tear out your lawn and xeriscape.
None of the nine instruments that NASA announced in May will have the right tools to drill through the
ground and examine the
waters underneath — something that almost certainly needs to happen
if we are to discover life on Europa.
Why boil tar and drill five miles in deep
water if we just poked a hole in the
ground for so many decades?
For instance
if you want to build cities, you're going to need much more air, metal, and
water than can affordably be shipped from the
ground — even with Elon Musk's reusable rockets.
But, like Peter, I can step forward, even
if the
ground beneath me is no more substantial than
water.
at the time of the great flood there was no
water on the earth a mist came up from the
ground and
watered the earth and I would rather believe in GOD
if he does not exist and lose nothing than to not believe in GOD and him exist and lose everything so please think about that and I will be praying for you
1/2 cup / 85 g uncooked quinoa, soaked for 12 to 24 hours in 1 cup filtered
water 1/2 cup / 45 g rolled oats, choose certified gluten free
if intolerant 3/4 cup / 60 g unsweetened desiccated coconut 1 cup / 250 ml unsweetened almond milk 1 egg or 1 tsp chia seeds soaked in 1/4 cup filtered
water for 15 minutes 2 tbsp melted extra virgin coconut oil (more for cooking) 1/2 tsp
ground vanilla 1 tsp baking powder 1/2 tsp cinnamon zest of 1 lemon
1 kg pumpkin, cut into large cubes 2 — 3 carrots (about 250g), cut into 10 - cm [3 - inch] pieces 3 — 4 cloves garlic, unpeeled 1 — 2 tablespoons olive oil 1/2 teaspoon
ground cumin 1 1/2 cup [200g] cooked rice (equals to about 1/3 cup uncooked) 1 teaspoon vegetable bouillon powder or 1 cube (or use vegetable stock instead of
water) 1 tablespoon minced ginger (make your own at home) 3 — 4 cups
water 1/2 cup canned coconut milk Juice from 1 — 2 sweet oranges * 2 teaspoons sugar (or maple syrup / other sweetener), adjust quantity to taste 4 — 5 stems curled parsley, finely chopped Other dried herbs (thyme, herbes de Provence...)
if desired, optional Salt and pepper to taste
5 - 7 slices whole grain bread, very thinly sliced 3 ounces goat cheese or chevre, crumbled tiny splash of milk or cream splash of extra virgin olive oil two big pinches of salt 1/4 cup apple, cut into 1/4 inch dice (place in a bit of lemon
water if not using immediately) 3/4 cup zucchini, cut into 1 / 4 - inch dice 1 1/2 teaspoons lemon juice, freshly squeezed a bit of freshly
ground black pepper
1 onion, peeled and halved (
if using slow cooker) or chopped (
if using stove top) 3 cups dry pinto beans, rinsed 1/2 fresh jalapeno pepper, seeded and chopped 2 tablespoons minced garlic 5 teaspoons braggs 1 1/2 teaspoons fresh
ground black pepper 1/2 teaspoon
ground cumin, optional 9 cups
water 1/4 teaspoon of paprika 1 tbsp olive oil freshly squeezed lemon, to taste
For a sore throat gargle a heaping tbs of good quality salt (like himalayan or celtic) and a heaping tsp of
ground tumeric (or fresh grated
if you have it) dissolved in very warm
water, maybe a half cup or so.
4 slightly heaped cups (about 20 ounces) fresh, ripe strawberries, hulled and quartered 2/3 to 3/4 cup granulated sugar (we used the latter but use less
if you're sensitive to sugar) 1/2 cup
water Juice of 2 limes 1/4 to 1/2 teaspoon freshly
ground black pepper (use less for a barely detectable bite, more
if you'd like it more present) Pinch of sea salt
2 tbsp peanut butter 1 tbsp coconut sugar (or granulated stevia
if you want to go lower - carb) 1 tbsp agave syrup 1 tbsp almond milk or
water 1/8 cup of
ground almonds 2 mini bars of sugar - free milk chocolate + a square of 90 % dark chocolate
ground beef or turkey 1 yellow onion, diced 1 envelope taco seasoning or my seasoning mix (recipe to follow) 2/3 cup
water 9 corn tortillas 2/3 cup taco sauce or 1 cup salsa 1 — 14 ounce can black beans, drained and rinsed 1 cup corn, thawed
if frozen 1 + 1/2 cup extra sharp cheddar cheese, shredded 2 large tomatoes, sliced, seeds removed taco fixings like lettuce, sour cream, avocado and / or quacamole for serving
1 tsp Celtic sea salt or Himalayan salt 1 TBSP
ground cinnamon Juice from one real lemon, not from concentrate 2 TBSP fermented tea from a SCOBY OR
if you do not have a scoby use 1/2 tsp of this starter culture 3 - 4 cups chopped organic sweet apples (ex: honey crisp)
Water
If using powdered garlic / ginger mix, add a teaspoon of water and mix well, if using fresh, grind both into a past
If using powdered garlic / ginger mix, add a teaspoon of
water and mix well,
if using fresh, grind both into a past
if using fresh,
grind both into a paste.
1 1/2 lb fresh or frozen organic fruit 2 Tbsp
ground chia seeds 1/2 oz fresh mint 2 Tbsp honey 1/2 c of coconut
water 1/2 c ice (only
if fresh fruit is used)
I usually don't follow much of a ratio: I pour flour (s) in a big bowl, add whatever liquid I have around (non dairy milk,
water, cold broth, maybe a little bit apple cider, or some beer too, which gives lightness to the crêpes), some flax gel (1 Tbsp
ground flax seeds + 3 TBSP warm
water), some salt or maybe a little sugar, sometimes spices like curcuma and black pepper, or tandoori spice powder etc, stir until the consistency pleases me, adding more liquid
if necessary, let it sit for a few hours on my counter, and voilà.
*
If vegan, substitute 6 tablespoons almost melted coconut oil for the butter and 1 flax egg (1 tablespoon
ground flax meal: 2.5 tablespoons
water) for the egg.
Hi Sue, So sorry for my late response, I don't know how your question slipped past me...
If you're still interested in making these, the
ground flax or chia seeds need 6 tablespoons of
water.
If you aren't familiar, a flax egg is a simple substitute for a regular egg — simply place 1 tbsp of
ground flaxseeds and 3 tbsp of
water in a small bowl, and put it in the fridge for at least 15 minutes.
What's in it: 1 cup steal cut oats 1/2 cup quinoa (any color is fine), rinsed 1 14.5 oz can pumpkin puree 1 tablespoon pumpkin pie spice (or 2 teaspoons cinnamon, 1/2 teaspoon
ground ginger, 1/2 teaspoon
ground nutmeg) 1 tablespoon maple syrup (admit for no sugar added, add more
if you like a sweeter oatmeal) 3 1/2 cups
water 1/2 cup unsweetened vanilla almond milk (or any other milk you like) Topping options (any combination of your favorites): pomegranate seeds, chopped apples or pears, chia seeds, hemp hearts, pumpkin seeds, toasted or candied pecans, slivered almonds, roasted coconut chips, (brown sugar or maple syrup
if you have a sweet tooth).
All you need to do is blend your soaked figs (or you can use raisins or dates
if you like), a touch of
water, and some
ground, defatted peanut powder which is just whole peanuts that have had the oil removed.
If you've already disposed of it you could use
ground flax seed mixed with
water as the binding agent.
Swedish Pepparkako 5.2 oz (150 g) butter 1 cup sugar 1/2 dl Swedish light syrup but you can substitute light corn syrup or even better
if you can find it golden syrup (like Lyle's Golden Syrup) 1/3 cups and 5 tsp
water 1 1/2 tsp
ground ginger 1 1/2 tsp
ground clovers 1 tbsp cinnamon 1 tsp cardamom 1/2 tbsp baking soda 3 cups all purpose flour
If you're interested in making the recipe, make sure to collect the following ingredients: Russet potatoes (enough for 10 cups of sliced potatoes), cooking spray, two cups of warm water, Cabot Two Percent Plain Greek Yogurt (or you can go with Cabot Plain Greek Yogurt, if you're looking for a richer yogurt), Cabot Salted Butter, King Arthur flour, minced garlic, thyme leaves, salt, ground black pepper, and Cabot Extra Sharp Cheddar or Cabot Seriously Sharp Chedda
If you're interested in making the recipe, make sure to collect the following ingredients: Russet potatoes (enough for 10 cups of sliced potatoes), cooking spray, two cups of warm
water, Cabot Two Percent Plain Greek Yogurt (or you can go with Cabot Plain Greek Yogurt,
if you're looking for a richer yogurt), Cabot Salted Butter, King Arthur flour, minced garlic, thyme leaves, salt, ground black pepper, and Cabot Extra Sharp Cheddar or Cabot Seriously Sharp Chedda
if you're looking for a richer yogurt), Cabot Salted Butter, King Arthur flour, minced garlic, thyme leaves, salt,
ground black pepper, and Cabot Extra Sharp Cheddar or Cabot Seriously Sharp Cheddar.
I am not sure
if it would work or not, but have you tried using the
ground flaxseed meal and
water in place of the egg?
Ingredients 1 cup lukewarm
water 1 tbsp sugar 1 pkg yeast (or 2 1/4 tsp
if using the yeast in a jar) 1 tsp fine sea salt 1 tbsp olive oil 2 cups Hard Whole Wheat Stone
Ground Flour (whole wheat bread flour) plus more for kneading 1/4 cup PC Organics Milled Flaxseed
Red Apple Sauce 1 kg / 2 lb red apples (use local produce
if available) 250 ml / 1 cup
water 1 tbsp fresh ginger, grated 1/2 tsp
ground vanilla powder 1 tsp
ground cinnamon (or cardamom) 1 tbsp lemon juice
1 Tablespoon olive oil 1 medium onion, chopped 1 to 2 cloves garlic, minced 3 vegan eggs = 3 Tablespoons
ground flaxseed 1/4 cup + 1 Tablespoon
water 2 teaspoons
ground cumin 1 Tablespoon chili powder 1 teaspoon dried Mexican oregano (or regular dried is fine) 1 cup low - sodium black beans, drained and pureed 1/4 cup chopped parsley 1/3 cup almonds, toasted and chopped 1/3 cup sunflower seed, toasted 1 1/2 cups soft bread crumbs (we used 3 slices sprouted wheat bread) 1 cup oat flour 1 Tablespoon low - sodium soy sauce 1 cup finely grated carrot
if frying: flour for dredging olive oil or canola oil for frying
12 to 16 ounces penne pasta 1 1/2 cups small broccoli florets 1 small carrot, thinly sliced 1 small zucchini or yellow squash, cut into 1 / 4 - inch cubes 1/2 cup raw cashews, soaked overnight and drained 2 garlic cloves, crushed 1 cup hot vegetable broth or
water (more
if needed) 1 - 2 ripe Haas avocados, halved and pitted 2 scallions, chopped 2 tablespoons lemon juice 1/2 teaspoon salt
Ground black pepper Plain unsweetened almond milk (
if needed) 1 cup grape tomatoes, halved lengthwise 1/3 cup chopped fresh basil leaves or parsley Whole fresh basil leaves (for garnish)
If you use 1 tablespoon
ground flax seeds + 3 tablespoons
water for each egg you may not need to use as much palm oil and the recipe will come out really creamy flax is a great fat!
2/3 cup raisins, optional 1 cup
water 2 cups old - fashioned oats (certified gluten - free,
if needed) 2/3 cup chopped pecans (or walnuts), optional 2 teaspoons
ground cinnamon 1 teaspoon
ground ginger 1/2 teaspoon
ground nutmeg 1 teaspoon baking powder 1/4 teaspoon fine sea salt 2 large eggs, room temperature 2 teaspoons pure vanilla extract 1/3 cup pure maple syrup 1/4 cup (1/2 stick) unsalted butter, melted 1 1/2 cups milk of choice 1 1/2 cups grated carrots
Try it without the egg next time and see how you do...
if you use flax seed and you
grind it, add a bit of
water to it before you add it to the mix and it will act a little eggy.
Oh... And
if you will slip the skins off a good handful of raw almonds (steep them in boiling
water) and
grind them into a powder, you will up the nutritional value of the lot.
In a high - speed food processor or blender,
grind the chickpeas until smooth, adding cooking
water one tablespoon at a time,
if it's dry.
* 1 cup yellow split peas * 1/2 medium red onion, finely chopped * 2 garlic cloves, minced * 1 Jalapeno chile pepper, finely chopped (seeded first,
if you prefer less heat) * 1/2 teaspoon
ground cumin * 1/2 teaspoon
ground turmeric * 1 teaspoon salt * 1/4 cup finely chopped cilantro leaves, plus extra for garnish (optional) * 1/4 cup
water * oil for frying * lemon wedges (optional)
Ingredients 8 large organic Fuji apples (washed, cored, and cubed; peel only
if not organic) 1 lb fresh organic cranberries (rinsed) 1 lb organic raisins 1 Tablespoon
ground cinnamon 1 Tablespoon
ground nutmeg 2 teaspoons cardamon 3 cinnamon sticks (optional) 6 ounces maple sugar (optional) 1 bottle (750 ml) Cabernet Sauvignon (or non alcoholic red wine) 2 cups
water Directions 1.
(
if not organic, peel off the skin) 1/2 cauliflower, cut into small pieces 1 1/2 cups dry white wine 1 tablespoon dried parsley 1 tablespoon dried sage 1 tablespoon fresh rosemary, minced 1 tablespoon dried basil 1 teaspoon dried oregano 1 tablespoon dried leeks / parsley / fennel mix 1/4 teaspoon
ground black pepper 1/4 teaspoon kelp powder 8 cups
water
2 1/2 cups hot
water 3 tablespoons
ground flax seed in 6 tablespoons
water (lightly beaten) 1 cups agave nectar 3/4 cup vegan butter like Earth Balance 1 1/2 cups sugar (evaporated cane juice)-- use 1/2 cup less sugar
if you don't want it very sweet 2 teaspoons vanilla extract 1 tablespoon vinegar 2 cups rice flour 1/2 cup sorghum flour 1 1/2 cups tapioca flour 2 teaspoons baking powder 2 teaspoons baking soda 2 teaspoons xanthan gum 1 teaspoon cinnamon 1 teaspoon mace 1/2 cup
ground almonds (
if allergic to tree nuts, or use sunflower or pumpkin seeds) 1 cup finely grated carrots
1 cup pitted dates, soaked in warm
water for 15 minutes and drained (
water reserved) 1 pound carrots, peeled
if desired, shredded 1 large or 2 small red apples, peeled
if desired, cored, and chopped (I had 250g prepped Fuji apples) 1/4 cup date soaking liquid 1 tbsp lemon juice 1 tsp vanilla extract 1 tsp
ground cinnamon (consider also adding nutmeg and
ground ginger) 1/4 teaspoon sea salt 3/4 cup coconut flour Stevia to taste (optional, did not use)
* Substitute 2/3 cup granulated sugar and 1 tablespoon
ground cinnamon for the Baker's Cinnamon Filling and
water,
if desired.
2 chia eggs (2 tbsp
ground chia combined with 1/4 cup of
water for 5 - 10 minutes)-- or you can use 2 eggs
if you're not vegan
If you prefer, you can use 1 tbsp
ground flax seeds + 1/4 cup
water instead of the chia seed «egg.»
1/2 tsp dough conditioner (optional) 1-1/2 cup
water 1/4 cup avocado oil or coconut oil (omit
if using butter) 1 cup
ground almond (use less
water if using this)
Ingredients: 3 tablespoons olive oil or bacon drippings 1 cup thinly sliced onion 1 teaspoon salt 1 1/2 cups thinly sliced leeks — white and light green bits only 3 tablespoons minced fresh garlic 1 cup thinly sliced celery 1 cup thinly sliced carrots 1/2 cup thinly sliced fresh shiitake mushrooms 1 pound boneless rabbit meat 1 tablespoon each fresh minced rosemary leaves, fresh thyme leaves and minced fresh sage leaves 1 teaspoon smoked Spanish paprika 1 cup dry white wine 1 1/2 -2 quarts of rabbit stock (or chicken stock,
if you must — or
water,
if you haven't anything else) 1 1/2 pounds freshly shelled horticultural beans the meat from the rabbit stock,
if you have any 1 bay leaf salt and freshly
ground pepper to taste 2 tablespoons minced fresh herbs — I used rosemary, thyme, sage and flat - leaf parsley — for garnish
What's in it: 1 medium - sized spaghetti squash (about 3 - 4 pounds) 5 tablespoons vegetable oil, I used half peanut half canola Kosher salt and Freshly
ground black pepper 2 eggs (optional, I omitted this to keep mine vegan) 1 (15 - ounce) package firm or extra firm tofu,
water pressed out and diced * 1 red onion, thinly sliced 6 cloves garlic, finely minced 2 cups carrots, cut into matchsticks 2 cups bean sprouts 6 scallions, sliced Other optional veggies: I added a cup of sliced white mushrooms, but broccoli, peapods, or any others you like would work as well 4 tablespoons Pad Thai sauce, more to taste ** 1/3 cup peanuts, chopped 1/4 cup cilantro, chopped 1 lime, cut into wedges * you could alternatively use chicken or shrimp
if you're not a tofu fan ** I used a jarred pad thai sauce to save some time but check out the original recipe link above to see the full sauce recipe
if you want to go homemade
Ingredients: 3/4 cup vegan butter 1 cup sugar 1/2 cup brown sugar 3 tablespoons
ground flax seed in 6 tablespoons
water (lightly beaten) 1 cups agave nectar for the batter, OR 1 1/2 cups agave
if you like cakes very sweet 2 teaspoons vanilla extract 4 cups All Purpose Gluten - Free Flour (We use Bob's Red Mill) * 2 teaspoons baking powder 2 teaspoons baking soda 1 teaspoon cinnamon 1/2 teaspoon
ground nutmeg 1 cup hot coffee (you may substitute plain hot
water if you don't like coffee) 1 cup hot
water 1/2 cup chopped walnuts or pecans (optional,
if allergic to tree nuts, or use sunflower or pumpkin seeds) 1/4 cup dried unsulphured papaya, cut in 1/4 inch cubes 1/4 cup dried unsulphured pineapple, cut in 1/4 inch cubes or 1/2 cup raisins or other dried fruit (in place of papaya and pineapple) Additional agave nectar for brushing the cake (about 1/4 cup)
If you want any even stronger Oreo flavor, I would think you could skip the cake part altogether; just
ground the Oreos to a powder, add a little bit of
water, and then the frosting.